I started my training in cooking with my family during my teenage years. They owned a traditional restaurant for decades and taught me the basics of Tuscan cooking.
After few years, in 1997, I moved to Africa and Middle East to achieve different cooking styles and started to teach Italian cooking in resorts and hotel chains, mostly owned by Italian tour operators.
Back in Italy I turned back to the Tuscan traditional cooking styles, to develop new techniques and combinations of flavors. There I develop a passion for baking, yeast creation and rising technics.
During the years I took part to many cooking courses hosted by Michelin starred chefs and specialized in bakery and natural yeast.
Nowadays I’m teaching to our guests the basics of Italian cooking, using natural products and ancient methods and having a lot of fun together!
J'ai la quarantaine
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